Slow Cooker Vegetable Pot Pie Stew This Healthy Kitchen Recipes

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SLOW COOKER VEGGIE POT PIE



Slow Cooker Veggie Pot Pie image

Provided by Jennifer Draper

Time 4h45m

Number Of Ingredients 11

7 cups veggies chopped into bite sized pieces as needed
1/2 cup diced onion
4 cloves minced garlic
5-6 sprigs fresh thyme (leaves removed)
1/4 cup flour
2 cups chicken broth
1/4 cup cornstarch
1/4 cup heavy cream
salt and pepper to taste
1 frozen puff pastry sheet (thawed)
2 tablespoons butter

Steps:

  • Clean and chop veggies as needed and add to slow cooker along with onion and garlic
  • Toss with flour to coat well
  • Slowly stir in broth until well blended with flour
  • Cover and cook on high for 3-4 hours or low for 6-8
  • Whisk cornstarch with 1/4 cup water until smooth then stir into the veggie mixure
  • Stir in cream, cover, and return slow cooker to high heat for about 15 minutes or until mixture thickens slightly
  • Transfer to a 9x13 baking dish and top with thawed puff pastry sheet (cut to fit if necessary)
  • Melt 2 tablespoons of butter and brush over top of pastry
  • Bake at 400 degrees for about 10 minutes or until pastry is golden and fluffy

Nutrition Facts : Calories 489 kcal, Carbohydrate 59 g, Protein 12 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 23 mg, Sodium 263 mg, Fiber 9 g, Sugar 1 g, ServingSize 1 serving

SLOW COOKER VEGETARIAN STEW



Slow Cooker Vegetarian Stew image

A complete vegetarian meal in two easy steps. You'll be amazed at just how simple it is to make this slow cooker stew recipe.

Provided by Pip Mehrtens

Time 3h35m

Yield 6

Number Of Ingredients 16

1 tablespoon vegetable oil
2 medium onions, thinly sliced
4 cloves garlic, finely chopped
2 teaspoons ground cumin
2 (15 ounce) cans chickpeas, rinsed and drained
2 (14.5 ounce) cans diced tomatoes
1 (10.75 ounce) can tomato puree
2 cups sliced fresh mushrooms
2 cups vegetable stock
1 cup red wine
1 large carrot, sliced
1 green chile pepper, diced
2 teaspoons dried oregano
½ teaspoon salt
1 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil in a nonstick pan over medium-high heat. Saute onions and garlic in the hot oil until softened, about 5 minutes. Stir in cumin and cook for 1 minute more. Place mixture in the bottom of a slow cooker and add chickpeas, diced tomatoes, tomato puree, mushrooms, vegetable stock, red wine, carrot, chile pepper, and oregano.
  • Cover and cook on Low until vegetables are tender and flavors have melded, about 3 hours. Stir well. Season with salt and pepper and garnish with parsley.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 39.2 g, Fat 4 g, Fiber 8 g, Protein 8.5 g, SaturatedFat 0.6 g, Sodium 992.1 mg, Sugar 9 g

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